I have always loved creamy coleslaw, creamier the better, but this recipe i have made has homemade mayonnaise and not the commercial bought stuff. This was my first time making coleslaw and it turned out so delicious. I have it in the fridge waiting for my bbq Greek chicken skewers and I can't wait to eat it. This is a perfect summer side dish, fresh and delicious and creamy how I like it. I hope you enjoy it too.
Mayonnaise
2 eggs
1 tsp of white vinegar
1 tsp of honey
1 tsp of lemon juice
pinch of salt
3/4 cup of light tasting olive oil
Coleslaw mix
1/2 a head of red cabbage, shredded
1/2 a head of green cabbage, shredded
2 carrots shredded, i used my grater
2 cups of mayonnaise ( recipe above)
3 tbsp of white vinegar
2 tbsp of honey
pinch of salt and pepper
2 tbsp of honey dijon mustard
Break the eggs in a food processor, use the small bowl in the processor. Add the vinegar, honey, lemon juice and salt. Blend on low until you see it getting thicker. Add a drop of the oil at a time while the processor is still going and then add the oil in a steady stream until all gone. The mayonnaise should look quite thick now. Pour the mayonnaise into a separate bowl, there should be about two cups which is needed for the coleslaw mix. In the meantime shred the cabbages, I used my mandolin on the thinnest blade. Mix the cabbages and carrots together in a separate bowl. In the mayonnaise bowl add the white vinegar, honey, salt and pepper and honey dijon mustard and whisk together. Pour the mixture over the cabbage mix and toss the coleslaw with two spoons so that it is all well combined. Serve as a side dish with your main meal. Enjoy
Mayonnaise
2 eggs
1 tsp of white vinegar
1 tsp of honey
1 tsp of lemon juice
pinch of salt
3/4 cup of light tasting olive oil
Coleslaw mix
1/2 a head of red cabbage, shredded
1/2 a head of green cabbage, shredded
2 carrots shredded, i used my grater
2 cups of mayonnaise ( recipe above)
3 tbsp of white vinegar
2 tbsp of honey
pinch of salt and pepper
2 tbsp of honey dijon mustard
Break the eggs in a food processor, use the small bowl in the processor. Add the vinegar, honey, lemon juice and salt. Blend on low until you see it getting thicker. Add a drop of the oil at a time while the processor is still going and then add the oil in a steady stream until all gone. The mayonnaise should look quite thick now. Pour the mayonnaise into a separate bowl, there should be about two cups which is needed for the coleslaw mix. In the meantime shred the cabbages, I used my mandolin on the thinnest blade. Mix the cabbages and carrots together in a separate bowl. In the mayonnaise bowl add the white vinegar, honey, salt and pepper and honey dijon mustard and whisk together. Pour the mixture over the cabbage mix and toss the coleslaw with two spoons so that it is all well combined. Serve as a side dish with your main meal. Enjoy